2007 Shoo-Fly Cake/Pie Contest Winning Recipes
    1st PLACE
    C. Brian Martin
    Conestoga, PA
    Main Recipe Ingredients:
    4 cups flour
    1 ½ tsp. salt
    2 tsp. baking soda
    2 tsp. cinnamon
    2 tsp. ginger
    ½ tsp. cloves
    1 cup shortening
    1 ½ cup gold barrel unsulfured baking molasses
    ¼ cup sugar
    1 brown egg
    Heat over to 350 degrees. Sift together first 6 ingredients. Melt shortening in saucepan large enough for mixing cookies. Stir in molasses and sugar. Cool. Beat in egg. Gradually add flour mixture. Beat about 20 strokes. Shape into balls. Place on greased cookie sheets. Bake 15 minutes or until cookies have lightly browned. Store in covered stone jar.
    Yield 4 dozen.

    Belinda Myers
    Dallastown, PA
    Main Recipe Ingredients:
    ½ cup butter
    ½ cup margarine
    ½ cup Golden Barrel Supreme Baking Molasses
    ¼ cup Golden Barrel Black Strap Molasses
    2 tsp. baking soda
    ½ tsp. baking powder
    2 eggs
    ½ cup apple butter
    ½ cup sour cream
    2/3 cup buttermilk
    4 cups flour
    ½ cup sugar
    Caramel Drizzle (Recipe to follow)
    In a large mixer bowel, beat butter, margarine, Supreme Baking Molasses, Black Strap Molasses, baking soda, and baking powder. Beat well. Add eggs and beat until light and fluffy (about 5 minutes). Measure out apple butter, sour cream and buttermilk. Alternately add wet ingredients to creamed mixture with flour. Beat well. Using a 2” cookie scoop, place two inches apart on parchment covered cookie sheets. Sprinkle top with sugar. Bake in a 350 degree oven for 14 to 16 minutes. Cool. Drizzle tops with Caramel Drizzle.
    Caramel Drizzle: In a medium sauce pan, place ¼ cup and 2 tablespoons brown sugar, ¼ cup butter and 2 tablespoons milk. Cook over medium heat until it boils. Boil one minute. Remove; add 1 cup confectioner’s sugar. Stir until smooth. Drizzle over cookies. With leftovers make a ball dot for center.
    Make 24 cookies.

    Sandy L. Mundis
    York, PA
    Main Recipe Ingredients:
    7 cups all-purpose flour
    8 tsp. ground cinnamon
    4 tsp. ground ginger
    1 ½ tsp. freshly grated nutmeg
    1 tsp. salt
    2 tsp. baking soda
    4 cups butter, softened
    2 cups granulated sugar
    2 cups firmly packed light brown sugar
    4 large eggs
    2 cups Gold Barrel Molasses
    1/3 cup milk
    2 tsp. vanilla
    Lemon-Cream Cheese Frosting
    Garnish: lemon rind
    Combine dry ingredients in bowl. Set aside. Beat butter until creamy. Gradually add sugars, beating until well blended. Add eggs, until blended. Add dry ingredients until blended. Add molasses, milk and vanilla.
    Foil-line 2 jellyroll pans. Grease foil slightly. Spread the batter evenly between the two pans.
    Bake in preheated 350 degree oven. Bake for 30-35 minutes, depending on your oven. Take from oven and place pans on baking racks to cool. Lift the bars from the pan, using foil sides as handles.
    Mix and frost the following Lemon Cream Cheese Frosting
    12 oz. of block cream cheese, softened 4 tablespoons butter, softened, ½ cup lemon curd, 5 cups of powdered sugar. Beat cream cheese and butter until creamy. Add lemon curd, gradually add the powdered sugar, beating until smooth.
    After frosted, cut into bars or use round cookie or doughnut cutter. Transfer to serving place and garnish with lemon.